Tag: simple recipes

Weather forecast for April 25th and what to cook – Italian cuisine reinvented by Gordon Ramsay

After the Easter long weekend, it’s time for other days of celebration for Italians. But what do they say? weather forecast for April 25th? Because sun or rain changes the plans of us cooks a lot! Well, we have to tell you that the traditional April 25 picnic might be unstable.

What’s the weather like on April 25th?

To find out what they say weather forecast for April 25th, we relied on the meteo.it press agency, which reports very clearly what the trend will be. “Between Tuesday 23 and Wednesday 24 April the disturbance arriving from Scandinavia should also affect the Centre-South. Its transit will be accompanied by a new influx of cold airwith temperatures that will remain average or even below: the climate should be particularly cool for the season, particularly in the northern and central regions.

According to the current weather trend, Thursday On April 25th the disturbance will bring residual rainfall to the middle Adriatic and the south before finally moving away from Italy in the second part of the day. The weather trend for the following days and the long weekend of April 25th is still very uncertain: according to the latest updates, a rather cold climate for the season, with temperatures average or even below.”

What to cook on April 25th?

Since the weather in Italy is uncertain or even rainy, the menu for April 25th really has no limits. In practice, if you can indulge in the classic picnic in the meadows or on the beach green light for gourmet sandwiches, pasta salads, parmigianas, grills and barbecues without too many problems. In reverse, the rest of Italy may have to give up going out in the open airbut if you have a sheltered balcony or terrace you might still be able to cook two ribs on the grill!

Our suggestion when the weather is uncertain it is best to choose to prepare recipes which, in the event of an unexpected awakening with the sun, can be quickly transported. Today you could cook lasagna, parmesan, savory pies, tarts, tiramisu, which if lucky can be put in Tupperware.

Otherwise, for those who choose to be cautious anyway, we recommend a hearty first course, followed by Sunday roast meatballs accompanied by fried vegetables, and an excellent dessert such as trifle.

Here are many recipes for your April 25th

Pan-fried broad beans: how to cook them best with our advice – Italian cuisine reinvented by Gordon Ramsay

The broad beans in the pan they are a dish present in the tradition of many Italian regions. It is an ancient peasant dish, simple and nutritiouswhich has sometimes been forgotten from the post-war period to today but which, fortunately, in recent years we are rediscoveringalso thanks to the markets of small producers present in many Italian cities.

How to cook them broad beans in the pan? There recipe of this side dish is very simple. Just chop one onion and pour it into the pan together with a drizzle of extra virgin olive oil, then add the broad beans and leave to cook over a low heat for about a quarter of an hour. A very easy and quick side dish: if you don’t usually bring broad beans to the table, try them and you will be won over. Broad beans are versatile and can be cooked in many ways. A famous dish of the Apulian tradition are broad beans with chicory: broad beans with mashed potatoes are also delicious or can be enjoyed as a first course, for example a simple recipe with broad bean cream, a cream of peas and broad beans, or a tasty broad bean cream with goat cheese croutons.

The beans are rich in nutrients and fibre: a precious ally for intestinal health. They are rich in mineral salts, vitamins, vegetable proteins and fibre, which is why it is a typical spring food that we would do well to integrate into our cooking, even for the little ones, who will be able to taste them and begin to appreciate them thanks to many delicious recipes.

Broad beans are an optimal food for those who need to keep their blood sugar levels under control. In fact, according to research they help maintain blood sugars under controldo not cause glycemic spikes and help reduce the risk of cardiovascular diseases.

For peel the beans first you can remove them from the pod, then make a small incision on the skin with a knife and remove the thin transparent skin that covers the beans. A tasty variant of pan-fried broad beans involves the addition of bacon, Here is our simple and nutritious recipe for preparing a tasty dish based on pan-fried broad beans with speck, to be added in small pieces together with the onion: it will add its intense aroma. But don’t worry: for those who love the simple delicacy of vegetable cuisine the broad beans in the pan are already perfect like this, simple and rich in properties for the organism.

Pan-fried broad beans

Ingredients

broad beans to taste
1 onion
water to taste
oil to taste
Salt to taste
chilli or pepper to taste

Method

How to prepare them broad beans in the pan? If they are not already shelled, you need to shell the beans first.
Once ready, in one no stick pan pour a drizzle of extra virgin olive oil and let it heat slightly.
In the meantime, finely chop the onionthen pour it into the pan together with the oil, leaving it to wither gently.
Then add the broad beans and a pinch of salt.
To keep the broad beans soft while cooking, pour a drop of water into the bottom of the pan: you can pour more if necessary.
Cover with a lid and leave to cook over low heat until your broad beans in the pan are soft, it will take Approximately 15-20 minutes. Check the doneness from time to time.
At the end, if you like, you can add a sprinkling of flavour chilli or pepper.

The best recipes with broad beans

Raw, cooked and even fried: from appetizers to desserts, all the recipes with broad beans are truly delicious.

Carbonara with asparagus: with or without bacon, delicious! – Italian cuisine reinvented by Gordon Ramsay

If you are one of those who have trouble revisiting classic recipes like carbonara, perhaps this is the idea carbonara with asparagus it won’t convince you, but we invite you to try it before a categorical no because it might surprise you. After all, we are in full asparagus season, a fresh and spring vegetable that really cannot be missing from our table.

The tradition of carbonara

We have talked about carbonara in many articles because it is a first course of Italian cuisine that is now famous and loved all over the world. It’s not easy to prepare a good carbonara, especially if you continue to use bacon instead of bacon. If you want to delve deeper into the topic, also read The secrets of Roscioli’s carbonara and we are sure that at the end you will have all the information necessary to bring a standing ovation-worthy first course to the table.

Carbonara with asparagus

What we want to propose to you is one perfect revisitation in this season of the classic carbonara because it includes the addition of asparagus which with the bacon and pecorino is out of this world. There would also be a vegetable-only variant, without bacon, but still with eggs and therefore not suitable for vegans. Choose your favourite.

Carbonara with asparagus, the recipe

Ingredients

350 g of spaghetti
250 g of asparagus
120 g of bacon
30 g of pecorino romano
20 g of grated parmesan or parmesan
2 large egg yolks
salt
pepper

Method

First clean the asparagus by washing them and removing the final part of the stem. Cut the soft part and the tips into small pieces and cook the scraps in a pan of cold water which you bring to the boil.
Let the diced bacon sweat in the pan and once browned, set it aside and cook the knife-cut asparagus in the same fat, adding a drizzle of oil.
Drain the scraps and place the pasta in the same boiling water to cook for the indicated time, also adding some coarse salt.
Separately, beat the egg yolks with the pecorino, parmesan and a pinch of salt and once the pasta has been drained, pour it into the pan with the cooked asparagus and bacon, turn off the heat and add the eggs. If necessary, add cooking water.
Complete with more pecorino and serve immediately.

How to make carbonara with asparagus without bacon

Ingredients

400 g of tortiglioni
500 g of asparagus
5 egg yolks
100 g of grated pecorino
extra virgin olive oil
salt
pepper

Method

First clean the asparagus by washing them and removing the final part of the stem. Cut the soft part and the tips into small pieces and cook the scraps in a pan of cold water which you bring to the boil.
Cook the asparagus cut with a knife in a pan with a drizzle of oil, drain the scraps and place the pasta in the same boiling water to cook for the indicated time, also adding some coarse salt.
Separately, beat the egg yolks with the pecorino and a pinch of salt and once the pasta has been drained, pour it into the pan with the cooked asparagus, turn off the heat and add the eggs. If necessary, add cooking water.
Complete with more pecorino and serve immediately.